1) Chakki Fresh Atta
2) Brown Atta
3) Makki Atta
4) Besan
5) Dalia
6) Suji

1) Chakki Fresh Atta:
Chakki Fresh Atta is a type of whole wheat flour commonly used in Indian cuisine. The term “Chakki” refers to the traditional stone grinding process used to produce this flour. Whole wheat grains are ground between two large stone wheels, preserving the bran, germ, and endosperm of the wheat kernel. This process results in a coarser texture and a higher nutrient content compared to refined white flour. Chakki Fresh Atta is commonly used to make chapatis (Indian flatbreads), parathas, and various other Indian bread and baked goods.

2) Brown Atta:
Brown Atta is another type of whole wheat flour that is less refined than standard whole wheat flour. It is made from the entire wheat kernel, including the bran and germ, and retains more nutrients and fiber compared to white flour. Brown Atta is known for its brownish color and nuttier flavor, making it a healthier choice for those looking to incorporate more whole grains into their diet. It is commonly used to make bread, chapatis, and other baked goods.

3) Makki Atta:
Makki Atta is a type of flour made from maize or corn. It is popular in North India and is often used to make a traditional flatbread called “Makki di Roti.” The flour has a distinctive yellow color and a slightly sweet flavor. Makki Atta is gluten-free, making it a suitable option for individuals with gluten sensitivities. It is a staple in Punjabi cuisine and is typically enjoyed with Sarson da Saag, a mustard greens-based side dish.

4) Besan:
Besan, also known as gram flour or chickpea flour, is a flour made from dried and ground chickpeas (garbanzo beans). It is a versatile ingredient used in various Indian, Middle Eastern, and Southeast Asian cuisines. Besan is known for its slightly nutty flavor and pale yellow color. It is commonly used to make dishes like pakoras (deep-fried fritters), besan chilla (pancakes), and various sweets and snacks. Besan is gluten-free and rich in protein, making it a popular choice for vegetarian and vegan cooking.

5) Dalia:
Dalia, often called broken wheat or cracked wheat, is a type of wheat product made from whole wheat grains that are crushed or broken into smaller pieces. It is a highly nutritious food known for its high fiber content and is often used in Indian cooking to make porridge, upma, or as a base for various savory and sweet dishes. Dalia can be a healthy breakfast option and is also used in various preparations to add texture and nutrition.

6) Suji:
Suji, also known as semolina, is a type of coarsely ground wheat that is commonly used in Indian and various other cuisines. It is made by milling the endosperm of wheat kernels, leaving out the bran and germ. Suji is often used to make a variety of dishes, including upma, halwa, and a popular Indian dessert called “suji ka halwa.” It has a slightly granular texture and is versatile in both sweet and savory recipes. Suji is known for its quick cooking properties and its role in providing a creamy texture in some dishes.